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Wednesday, March 10, 2010

Frittata with Oyster Mushrooms and garlic

8:00 a.m

To the horror of many of you, I'll say it. I love mornings! I wake up drowsy and, sometimes literally eyes closed, I march straight into the kitchen and mechanically press the espresso machine button. Everything is good.

I open the fridge. God it's packed. Must make same space. Quick scan. Eggs, oyster mushrooms, out.

I throw some butter into a skillet, add a couple of slivered garlic cloves.

Just when it starts to gain a little color, I add the oyster mushrooms and let it fry gently. Salt, pepper.

I beat 3 eggs with a pinch of salt, pour it over the mushrooms.

Lowered the heat and cook for about 8 minutes. As soon as the top isn't completely wobbly anymore, I put a plate upside down over the skillet, take the skillet and quickly flip it on the plate. Returned the frittata to the skillet, and gave it another 4 to 5 minutes for the other side to gain a pretty color.

Cut into large size quarters.

Served it over a nice warm toast, ripe tomatoes and freshly ground pepper on top. Added just a tiny pinch of kosher salt over the tomatoes and some drops of extra virgin olive oil.

Frittata is usually the italian name for an enriched omelet. The egg in this recipe isn't the main ingredients... it's binding the mushrooms. I absolutely love oyster mushrooms, they are so meaty! By the way, did you get my last e-mail about the couscous?